Republica Dominicana Comida

Comida
Made By: Paige J., Anum P., Areej A., and Nashra A.
Republica Dominicana comida:


Eggs and Mangú

This meal is eaten for breakfast, and it contains egg like most of the other breakfasts in Republica Dominicana.

Camarones - Shrimp
This is one of the seafood's the people eat in Dominicana Republica. They eat all different kind of seafoods.
Arepitas de Maíz - Fried corn meal cakes resembles corn bread
Chicharrone/Chicarones
-Fried pork skins . One can usually purchase these in the streets carried on the shoulders of street vendors. Topped with a special vinegar sauce or lemon these are very greasy. They are delicious.

Moro

Moro is a typicial Dominican dish of rice and beans or corn mixed
Pechuga de pollo

-Chicken breast
Quipes

- Bulger roll with meat inside it
Sancocho

signature dish of the country, a thick stew type dish made with vegetables and different types of meat (beef, pork, chicken, goat, etc.)
Corn

Corn is commonly used and cooked into stews and other arrangements
carrots


Carrots are also commonly added and included into traditional dishes and stews.
Locrio:


typical Dominican home-style rice dish typically made with sausage (sometimes with shrimp or chicken mixed in)
Habichuelas:



Habichuelas is beans with liquid and mild spice. It is a Dominican Republican staple.
Majarete:


Sweet corn pudding
Molondrones:




Okra usually made with onions, a special sauce for okra and some cooked meat all together.
Zapote


tangy yet sweet fruit, has a dull brown skin, sticky orange flesh, large black seeds and makes great juice.
Pastelitos:


Dominican fried small pastries filled with cheese, meat, or vegetables.

Arepa:

spicy baked pudding made of cornmeal and coconut.
Bisteck:

thin sliced beef steak
Catibia:


flour made from fresh yuca
Ahuyama:

type of yam pumpkin, used in many soups to make color
Bondelic:

prune cake
Chofan:

Is a rice dish made with bacon, chicken and/or fried pork skin. Egg, garlic, and onions are added too.
Mariscos:

Sea food

Pastelitos:


Dominican small fried pastries filled with cheeses, meet or vegetables.
Bacalao:

Cod fish
Al Ajill

Garlic Sauce, used to put on fish
Batida:

A blended drink made of fruits, milk, ice and sugar.
Chivo Picante:

Cooked spicy goat

Dulce De Leche:

A sweet, caramel like soft fudge made with milk.
Chuleta Ahumada:

Smoked pork chop

Ensalada
Salad
Tortilla de Huevos:

Dominican Style Spanish Omelet
Esapaguetis


Sabhgetti
Mondongo:

Tripe stew
Jugo de China:


Orange Juice
Pavo

Turkey
Tostones:

Fried plantains. Some are sweet and some are salty
Uva

Grapes
Algarroba:

A fruit, smells bad, dry, sweet and has a fuzzy texture.

Dominican Republic Fish

This dish is grilled chicken with a vegetable stew poured on top. On the side is vegetables.
Entre Cote:

Boneless rib steak

Tipili


Bulger salad

Vegetales

Vegetables

Yuca:

A long tuber vegetable.

How to make tabouleh

Cereza:

Cherries


Arenque
Stewed herring
Snow cone


shaved ice with flavored liquid

Cake

Biscocho
Berenjena

Eggplant

Alcahofas





Artichokes
Cangrejo

Crab
Morcilla

Blood sausage
Pan de Auga

Water bread, these rolls are flavorful and outside is crusty.

Panceki

Hotcakes, pancakes

Pepino



Cucumber

Pica Pollo


Breaded fried chicken

Remolachas

Beets

Bacalaítos


Cod fish fritters


Website for recipes:
http://www.dominicancooking.com/recipes/


How to make Monfogo:


Ham Fritters:


Recipe from: http://www.tasteofhome.com/Recipes/Corn--n--Ham-Fritters
These tapas can be made with a variety of fillings. They are best when served warm and are small enough to be eaten in one mouthful. The batter can be prepared ahead of time.

Prep time: 30 Yield: 4 servings

Ingredients

• 1 cup biscuit/baking mix
• 1/2 teaspoon sugar
• 1 egg
• 1/2 cup whole milk
• 1 cup frozen corn, thawed
• 1/2 cup finely diced fully cooked ham
• Oil for deep-fat frying
• Maple syrup, optional

Directions

• In a small bowl, combine biscuit mix and sugar. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. Fold in corn and ham.
• In an electric skillet, heat 1-1/2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm with syrup if desired. Yield: 16 fritters.

Flatten and Fried Plantains


These are plantains that are flatten with this tool that you use to smash plantains and fried. They taste almost like potato wedges. They taste even better with ketchup.